Cheesecake is a New Year’s family tradition. As is my grandmother always knocking over a huge thing of soda. Or pop. Or whatever you call it. I grew up in northern Indiana and always said “pop,” but I’ve lived in various south and southwest states for over a decade and my vernacular has changed to “soda.”
I can’t say our New Year’s Eve is ever really rock’in but it’s fun to us nonetheless. As a kid it was always at grandma’s house with pizza, cherry 7Up, and the aforementioned cheesecake. As a so-called grown responsible adult our NYE depends on whether or not the hubs has to get up for work the next morning (at 4 a.m. poor guy). On the years he doesn’t work we go all crazy and drink chocolate milk til we’re silly.
I promise we’re not nearly as lame as I make us sound! Despite meeting in a bar (totally unoriginal), we never think to drink. It’s not in the house and my grocery bill is high enough that I never want to add to it. So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake. It has the most amazing texture and depth of flavor. Think New York style cheesecake but better. Yet so simple to make!
HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES
Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend
1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
3 8-ounce packages of cream cheese, softened
14-ounce can sweetened condensed milk
4 large eggs
8-ounces sour cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees; place pan of water on lowest rack in oven – this helps prevent the cheesecake from cracking during baking.
In large mixing bowl beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Beat in eggs, one at a time, then sour cream and vanilla.
Pour into 9-inch spring form pan.
Bake 50-55 minutes until edges are light golden brown.
The center will still be very slightly soft.
Let cool, then refrigerate at least 4 hours to chill completely before serving.
A delicious Gluten Free lemon bars recipe with the best gluten free shortbread crust. They’re the tastiest gluten free dessert bars you’ll ever try and dairy free too.
Over Christmas I wanted to make mince pies, they are traditional British
pies filled with mincemeat and are common all over the UK during the festive period, I was yearning for a taste of home and so decided to throw some together at the last minute.
I’ve made Mince Pies with gluten free pastry in the past, I adapted a gluten shortcrust pastry recipe from an old British cookbook and they worked very well as I remember.
Now perhaps it’s because I’m totally disorganized or simply a function of being on the wrong side of forty, but I couldn’t remember which book or which recipe I’d used previously, so in a rush I turned to Google and pulled up a recipe for gluten free pastry off the internet, what could possibly go wrong?
“They’re a little bit chewy, Mom” said my ten year old son, he was being very generous.
They were basically inedible and tough as old boots. There was nothing else for it but to trash them, and I never did get around to trying Mince Pies again as all the Christmas busyness took over and we simply moved on to cooking other sugar filled goodies instead.
Well I’m happy to report that my gluten free Lemon Bars work well and the shortbread crust is perfect!
No baking disasters with them so far and no complaints from my son or anyone else in the house. They were so tasty that I ended up giving away some away for fear that I would eat the whole lot while the kids were at school.
How To Make Lemon Bars – Gluten Free | Food Recipes
175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don’t need to avoid dairy)
75g (1/3 cup + 1 tbspn) sugar
250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
1tsp xanthan gum (omit if your flour has any gums added)
½ tsp gluten free baking powder
300g 1½ cups sugar
120mls ½ cup fresh lemon juice
4 large eggs, beaten
30g ¼ cup all purpose gluten free flour, or cornstarch
gluten free powdered sugar to dust
You will need a 9×13 baking pan, line the base and sides with parchment paper
Preheat your oven to 350f
Cream butter (or margarine) and sugar in mixer.
In separate bowl add flour, xanthan gum, baking powder and mix well.
Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
Add flour mix to butter/sugar and mix well until combined.
Your ‘dough’ may be soft, especially if you used dairy free spread.
If you find it is super soft then put it in the fridge for half an hour to firm up a little
Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
It’s hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
Bake at 350 for 20 mins or until lightly brown.
While base is cooking make the filling, mix all the topping ingredients except the powdered sugar.
When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
Notes 1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
You can find complete recipes of this Lemon Bars – Gluten Free in noshtastic.com
Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead.
I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.
The key with these is making sure you find wide zucchini, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to be able to load them up. You might look a little crazy at the store digging through the zucchini for 5 minutes looking for the wider ones but it’s worth it :). Also key to these is Ancho chili powder.
please don’t just swap it out with more regular chili powder – like I used to be guilty of doing. It has a more robust depth of flavor and really just makes these, plus I’ve been adding it to everything lately. You’ll have no problem using it up.
How To Make Chicken Enchilada Zucchini Boats | Food Recipes
2 cups cooked and shredded chicken (from about 1 lb)
4 medium zucchini (2 1/2 lbs), sliced in half through length*
1 1/2 Tbsp olive oil
1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won’t cook through)
2 cloves garlic
1 (15 oz) tomato sauce
1 Tbsp ancho chili powder
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
2/3 cup water
1 1/2 tsp cornstarch
2/3 cup frozen corn
1 1/4 cups shredded Mexican blend cheese
For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)
Preheat oven to 400 degrees.
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
Bake in preheated oven until zucchini is nearly tender, about 20 – 25 minutes.
Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat.
Once hot add onion and saute 3 – 4 minutes until soft.
Add garlic and saute 10 seconds longer.
Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly.
Reduce heat to low and simmer 5 minutes, stirring occasionally.
Stir in shredded chicken.
You can find complete recipes of this Chicken Enchilada Zucchini Boats in cookingclassy.com
Is anyone else completely freaked out by the monster-sized chicken breasts you seen in the stores these days? Pick up a pack of those guys from the store, and three ( because there’s always three in a pack for some reason ) manage to weigh a pound and a half to two pounds. It’s nuts!
Even when I get the fancy $9-per-pound hormone-free cage-free massaged-since-birth ocean-front free-roaming Prius-driving chicken breasts, they are STILL pretty huge. Oh, and still three to a pack.
Which is funny, because every recipe ever written for boneless skinless chicken breasts seems to call for four. I’m fighting back! My Easy, Basic Boneless Skinless Chicken Breasts recipe calls for three, because I’m not in cahoots with the chicken people, and I know how chicken comes packed.
I’m going to do my best to make sure that all of my future chicken recipes ( including this one ) is in a multiple of 3 as well — it just makes things easier for everyone, and is how I tend to really cook. So here, we have another chicken recipe using the ubiquitous boneless, skinless chicken breast, and it calls for only three pieces of chicken! Usually, half of one of these guys is more than enough to fill me up, particularly when crammed full of delicious, tangy feta and cooked spinach.
So don’t let this recipe fool you — three stuffed boneless, skinless chicken breasts is enough to feed six, even though I’ve listed the servings as “3”, as most people would be hesitant to serve a half breast to someone at a dinner party, and I don’t want to ruin anyone’s
HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES
3 chicken breasts
8 oz chopped frozen spinach, cooked according to package directions and squeezed dry.
3 oz feta, crumbled ( about ½ cup )
4 oz cream cheese
1 clove garlic, diced
¼ teaspoon salt, divided
⅛ teaspoon pepper
1 tablespoon olive oil
Preheat oven to 450 degrees fahrenheit.
Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
Cut a pocket into each chicken breast.
If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND)
flat on top of the breast.
Make sure that you are pressing the spatula down hard enough to hold the chicken in place.
You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this.
Insert the knife ⅔ of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
Separate the spinach and cheese mixture into three parts, and roll into thick logs.
Stuff each log into the pocket you made in the chicken breasts.
Season with remaining salt and pepper.
You can find complete recipes of this SPINACH STUFFED CHICKEN BREASTS in basilandbubbly.com
I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.
When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!
Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.
A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.
How To Make Lemon Cheesecake Bars | Food Recipes
2 Large eggs (1 added after the picture),
1 1/2 cups almond flour,
1/2 tablespoon cinnamon,
1/3 cup baking stevia,
1/4 cup coconut oil,
1/4 teaspoon salt,
1/2 tsp baking powder.
Lemon Cheesecake :
3 packages of 1/3 less fat cream cheese,
3 large eggs,
1 cup baking stevia,
1 tsp vanilla,
1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.
Preheat oven to 325 degrees
Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
Evenly distribute a pan with the almond flour crust.
If I were you, I’d use a 2x larger pan than the one I used.
Bake the crust for 20 minutes at 325 degrees
While the crust is baking, prepare the lemon cheesecake.
Lemon Cheesecake :
The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
Take the crust out of the oven and add the cheesecake mix evenly over the top.
If you want a little extra, mix in a couple of white chocolate shavings on top!
Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
Bake for 45 minutes.
The edges will be slightly brown.
Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
Once they’re firm, cut it into bars.
I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
I’m just like every other person that loves to bake…once I see those leaves starting to change from green to red, yellow and orange, all I can think about is … pumpkin, pumpkin, pumpkin!
I think about baking all year long but … when fall rolls around, the flavors I crave start to change. If you’re like me, you start to think of all of the things you can make with pumpkin. Pies, bread, cookies and everything else in between! These Gluten Free Pumpkin Cookies are so soft and pillowy … they practically melt in your mouth!
What makes these little mounds of pumpkin heaven even better is a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I hope you enjoy these as much as my family and I do!
HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES
1 cup light brown sugar
1 cup sugar
1 cup canola oil
1 15 oz. can pumpkin
2 eggs lightly beaten
1 tsp vanilla
3½ cups gluten free all purpose flour blend
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 T pumpkin pie spice
4 oz cream cheese, room temperature
½ cup powdered sugar
¼ cup Greek yogurt
Preheat oven to 350° and line a baking sheet with parchment paper.
In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
Use a small cookie scoop to place mounds of the dough onto the parchment paper.
Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
Bake for 11-13 minutes.
Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.
The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!
Happy New Year’s Eve! Let’s celebrate with this AMAZING Chocolate Cake! This is my all time favorite Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to cake for parties, birthdays or just because.
I used Kitchen Aid’s Precision Press to make a strong cup of coffee to go in this cake. Rich, smooth and full bodied. The fresh brewed coffee brings out the chocolate flavor in the cake.
Now for my favorite part of any cake: The Frosting. This chocolate buttercream frosting is fluffy, chocolatey and rich with just the right amount of sweetness.
The perfect topping to this chocolate cake!
HOW TO MAKE THE BEST CHOCOLATE CAKE | FOOD RECIPES
The Best Chocolate Cake
2 cups all-purpose flour
1 cup light brown sugar
1 cup granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup canola oill
1 teaspoon vanilla extract
1 cup strong hot coffee
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
¾ cup unsweetened cocoa powder
3 ½ – 4 cups confectioners sugar
2-4 tablespoons milk, as needed
1 teaspoon vanilla extract
The Best Chocolate Cake :
Preheat oven to 350 degrees.
Butter & flour two 9 inch round cake pans.
In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt.
Set aside. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
Slowly add the dry ingredients to the wet ingredients with the mixer on low.
Pour in the hot coffee (Batter will be thin)
Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely before frosting.
Store at room temperature in an airtight container for up to 3 days!
Chocolate Buttercream Frosting :
Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
You can find complete recipes of this THE BEST CHOCOLATE CAKE in chefsavvy.com
Chili is the ultimate fall and winter comfort food. Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans.
It’s some of the best chili I’ve ever had and will be on rotation all winter.
It’s robustly flavored from sweet Vidalia onions, jalapeno peppers, and green chilis. The chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper.
It’s so easy and ready in 30 minutes. No need to stand over a simmering pot for hours. Many ingredients get tossed into the pot all at once and in no time this hearty, healthy, and comforting chili is ready. Like all chili it tastes better the day or two after you make it and the flavors marry.
To save time, use a storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.
Make sure to salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.
My family loved the chili and I love that it’s ready so quickly and with very minimal effort.
It makes enough that you can stash half in the freezer for nights when pulling something out of the freezer for dinner is you can muster.
HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES
3 tablespoons olive oil
3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
1 tablespoon lime juice
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper
1/2 teaspoon red chili flakes
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced
tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture take 1
cup of the beans, add to a food processor or blender
add a splash of chicken broth or water and blend until smooth; mixture should be thick.
Add the blended bean mixture along with the whole beans to pot, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner
add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end.
For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
Add the cilantro and boil 1 minute.
Taste chili and add salt to taste.
This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference.
Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
You can find complete recipes of this EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI in averiecooks.com
Here’s the thing… I have to be in the mood for peanut butter. It seems like I don’t even have a passing thought about it for a few weeks and then all of a sudden it’s like I NEED PEANUT BUTTERRRRRRRRR!
It’s a little bit crazy.
And it’s usually a very specific peanut butter craving when it strikes. It’s not, oh hey I could really do with a peanut butter something today…
No. It’s more like, um I need a peanut butter and jelly sandwich with cheetos this instant or I will surely die.
Yeah that sounds about right. And for the record it’s not cheetos on my sandwich, it’s cheetos with my sandwich. As in, a bite of sandwich and then pop a cheeto in real quick. Don’t knock it til you’ve tried it all of you frosty + french fry people. (bleh!)
And then other times it’s more like oh what I wouldn’t do for a peanut butter cup. One. One reeses peanut butter cup. This week it was a peanut butter brownie. But it had to be super chewy, fudgey, chocolatey, and drizzled with extra deliciousness. Bonus points if it’s flourless.
Oh heyyyyyy. . .
HOW TO MAKE FLOURLESS FUDGEY PEANUT BUTTER BROWNIES | FOOD RECIPES
½ cup butter
2 cups semi sweet chocolate chips
½ cup creamy peanut butter
½ cup sugar
½ cup unsweetened cocoa powder
1 tablespoon vanilla
scant ½ teaspoon salt
¼ cup semi sweet chocolate chips
¼ cup creamy peanut butter
Preheat oven to 350 degrees.
Line an 8×8 inch pan with foil or parchment and grease with nonstick spray.
Melt the butter, 2 cups chocolate chips, and ½ cup peanut butter in a microwave safe bowl at ½ power for 2 minutes.
Stir until smooth (return to microwave for another 20 seconds at a time as needed until completely melted and smooth).
Add chocolate mixture to a large mixing bowl. Add eggs, sugar, cocoa powder, vanilla, and salt and mix until smooth.
Transfer mixture to prepared pan and bake for 30-40 minutes until set and an inserted toothpick comes out mostly clean.
Allow to cool completely.
You can find complete recipes of this FLOURLESS FUDGEY PEANUT BUTTER BROWNIES in lecremedelacrumb.com
Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.
We’re coming up on Girl Scout Cookie season which I look forward to every year. Samoas are my favorite cookie period. They are single handedly responsible for turning me from a coconut hater into a coconut lover.
Seriously, for the first 30+ years of my life I would not eat anything with shredded coconut. And then I had a samoa cookie. And my life changed. How could I have missed out on so many years of samoa cookie eating?
For those days when there are no samoa cookies to be had, it can be fun to flavor other desserts with that fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.
How To Make Samoa Bundt Cake | Food Recipes
1½ cups semi-sweet chocolate chips
½ cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 cup hot water
Caramel Frosting :
¾ cup butter (1½ sticks)
¼ cup jarred caramel sauce
3 cups powdered sugar
1½ to 2 tablespoons heavy cream or milk
1½ cups sweetened shredded coconut, toasted
Hot Fudge Sauce
Preheat oven to 350 degrees and grease and flour and bundt pan (or usebaking spray).
Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
Beat in eggs one at a time.
Beat in melted chocolate just until blended.
Sift together flour, baking soda, and salt.
Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
Slowly, with mixer on LOW speed, add hot water.
Stir in vanilla.
Pour batter into prepared Bundt pan.
Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.
Let cool 10 minutes in pan then remove cake from pan to cool completely